Sheet Pan Salmon and Brussels Sprouts with Hot Honey Glaze
Dinner just got a serious upgrade! This Sheet Pan Salmon and Brussels Sprouts recipe is the ultimate weeknight meal, delivering restaurant-quality flavor with minimal cleanup. The hot honey glaze brings together flaky, rich salmon with caramelized Brussels sprouts with a touch of sweetness and subtle heat.
Why You'll Love This Recipe
One-Pan Wonder: Everything cooks together on a single sheet pan for the easiest cleanup imaginable.
Perfect Balance: The spicy-sweet heat of the glaze contrasts beautifully with the savory fish and slightly bitter Brussels sprouts.
Ready Fast: Prep takes under 15 minutes, and the whole meal is ready in about 30 minutes.
Nutrient-Rich: A complete, healthy meal featuring protein, healthy fats and fiber-rich vegetables.
Ingredients
1 lb salmon fillet (cut into 4 fillets)
1 lb Brussels sprouts, washed, trimmed, and halved
Avocado or canola oil spray
¼ cup honey
2 tsp rice vinegar
2 tsp crushed red pepper
1 lemon, thinly sliced (use ½ of the lemon)
Dash of salt and black pepper
Instructions
Preheat & Glaze Prep: Preheat the oven to 425°F. Combine the honey and crushed red pepper flakes in a small saucepan. Heat over medium-high until the mixture simmers. Stir a few times, then remove from heat and let rest for 10-15 minutes to infuse the spice.
Refine Glaze: Strain the hot honey through a fine mesh strainer into a small bowl to remove the pepper flakes. Stir in the rice vinegar. (Taste and add more pepper if a stronger kick is desired!)
Toss Sprouts: Place the trimmed Brussels sprouts in a large bowl and toss them with 2 tablespoons of the prepared hot honey glaze.
Assemble Pan: Place the salmon fillets on a lined baking sheet. Season lightly with salt and black pepper. Brush a generous amount of hot honey onto each fillet and top each one with a thin slice of lemon.
Roast: Add the glazed Brussels sprouts to the baking sheet, arranging them around the salmon fillets. Roast for 20-25 minutes, depending on the thickness of the salmon and your desired doneness.
Serve: Garnish immediately with any leftover hot honey glaze and a final squeeze of fresh lemon juice.
Tips for Extra Crispy Brussels Sprouts
1. Prep is Key: Dryness and Halving
Make them Dry: After washing the sprouts, you must dry them completely. Excess moisture on the surface turns into steam in the oven, which makes the sprouts mushy instead of crispy. A quick spin in a salad spinner or a thorough pat-down with a clean kitchen towel or paper towels works best.
Uniform Halves: Cut the Brussels sprouts into halves (or quarters for very large ones). Ensure the pieces are roughly the same size so they cook evenly. Placing the sprouts cut-side down on the sheet pan maximizes surface contact for better browning and crispness.
2. Avoid Overcrowding the Pan
Give them Space: This is the most critical step for sheet pan crispness. If the sprouts are piled on top of each other, they will steam instead of roast. Use a large sheet pan (a standard half-sheet pan is ideal) and ensure the sprouts are in a single layer with a little space around each piece.
Use Two Pans if Needed: If your salmon and sprouts fill the pan too tightly, use two separate sheet pans.
3. Proper Pan Surface
Use a Wired Rack: For maximum crispness, place the sprouts (and salmon) on a metal wired rack inside the lined baking sheet. This allows the hot air to circulate underneath the food, cooking it evenly from all sides and preventing the bottoms from getting soggy.